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Methodological and Definitional Issues in the Archaeology of Food

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The methodological challenge of food archaeology All archaeologists recognize that methodological factors determine the validity of archaeological interpretations of ancient foodways. If an excavator has not practiced...

Work

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...In much of the recent food studies literature an emphasis on identity, meaning, and consumption has led to a comparative neglect of the sheer hard work involved in growing, making, selling, and preparing food. While there are some excellent...

Digestif

The Restaurants Book : Ethnographies of Where We Eat

Berg, 2007

Book chapter

...A groaning table threatens the capacity of the most voracious of readers, and I must now serve the digestif. On the sympathetic principle that a slight touch of the bitters, a liquore amaro, might counter any reflux from such a postmodern...

The Arts of Happiness: A Journey Through Impure Tastes

Luca Vercelloni

Luca Vercelloni is the CEO and Founder of Brandvoyant, Italy. Author affiliation details are correct at time of print publication.

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The Invention of Taste : A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Bloomsbury Academic, 2016

Book chapter

...The ideological primacy of the taste metaphor shaped how people felt and thought until well into the eighteenth century, when the social and cultural climate evolved through plenty of lively debate. One outcome was the divorce between what...

Food and Art: Changing Perspectives on Food as a Creative Medium

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...What can be more disarming than ice cream? Miwa Koizumi’s NY Ice Cream Flavors (2007–09) comprised a series of ice cream flavors based on dishes identified with certain ethnic groups and neighborhoods in New York City (like sour cream...

Chefs as Content Creators: Arzak Kitchen and elBulli Foundation

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...The material for this chapter was collected by the author during her site visits to Arzak restaurant and Laboratorio and elBulli Foundation in August and September of 2015. Elena Arzak The Arzak...

Historic pizzerias

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...There are only thee or four pizzerias that are referred to as “storiche” (historic) in Naples—in other words, the ones that go back to the beginning of the nineteenth century or even before and are still open today. If we add the few...

Eating in the Open Air in England, 1830–1914

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

...‘Eating out’ may be defined as food consumed outside the household, either from necessity or from choice. The term usually evokes images of meals eaten in commercial establishments like hotels and restaurants, or in public institutions...

How does children’s food play out across the different spaces of their lives?

Rebecca O’Connell

Rebecca O'Connell is a Senior Research Officer at the Thomas Coram Research Unit, UCL Institute of Education, UK, where she currently manages a European Research Council funded study of Families and Food in Hard Times. A social anthropologist, her research interests focus on the intersection of care and work, particularly foodwork and childcare, as well as social research methodology. Rebecca has published on these topics in leading peer reviewed journals and given numerous presentations at national and international conferences. She is co–convenor of the British Sociological Association Food Study Group. Author affiliation details are correct at time of print publication.

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Julia Brannen

Julia Brannen is Professor of Sociology of the Family at the Thomas Coram Research Unit, UCL Institute of Education, UK and Adjunct Professor at the University of Bergen, Norway. She has an international reputation for her work on family life, work–life issues, intergenerational relations and for her expertise in mixed methods, biographical approaches and cross national research. Author affiliation details are correct at time of print publication.

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Food, Families and Work

Bloomsbury Academic, 2016

Book chapter

...As Chapter 5 demonstrates, parents are not always willing or able to control what children eat. Moreover, for most children the home is but one setting in which they eat. Chapter 6 examines how children's eating plays out across the sites...

The distribution of pizzerias across the city

Antonio Mattozzi

,

Antonio Mattozzi is an independent scholar who has collaborated with the history department at the University of Naples ‘Federico II’, Italy, as well as the Didactic Committee for the Institute of Campania for the Resistance, Italy. He is a former high school literature teacher whose family has made pizza in Naples for over 160 years. Author affiliation details are correct at time of print publication.

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Zachary Nowak

Zachary Nowak (translator and editor) is pursuing his doctorate in American Studies at Harvard University, USA. He is also the Associate Director for the Food Studies Program at the Umbra Institute, in Perugia, Italy. Author affiliation details are correct at time of print publication.

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and

Donatella Mattozzi

Donatella Mattozzi

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Inventing the Pizzeria : A History of Pizza Making in Naples

Bloomsbury Academic, 2015

Book chapter

...Political and Urban Shake-Ups Starting from the 1807 list of pizzerias and maintaining the original division of the city into neighborhoods, we can now try to determine what the distribution of pizzerias was in the urban...